Break the chocolate into pieces, and either melt for 1-2 minutes in the microwave (time depends on your model), or for 10 minutes in a bowl over a pan of hot (not boiling) water.
Remove the skins from the sweet potatoes, and place the flesh into the bowl of a food processor.
Add the melted chocolate and all of the other ingredients.
Blitz for a couple of minutes, until you have a smooth pudding.
Transfer to serving bowls, and enjoy straightaway, or place in an airtight container, and keep in the ‘fridge for up to a week.
Notes
Prep time does not include soaking time for the dates, nor cooking the sweet potatoes.
If you:
Refrigerate the pudding overnight, the flavour and texture of the pudding is even better.
Like a hint of coconut flavour (I do!), use virgin coconut oil, otherwise, use refined.
Want to omit the oil altogether, you’ll still have all the taste but the pudding won’t be as rich, and will have a less velvety mouthfeel.
Wish to, you can use raw agave instead of maple syrup.
Bake the sweet potatoes in the oven, then refrigerate overnight, the skin will loosen, and come away really easily.
Use fresh (pitted) dates, as opposed to dried or semi-dried ones, you’ll need around 150g, and should recalculate the nutritional data accordingly (if you care about such things!).